Food circle plug-in emperor

Looking at the big screen, Fu Yu skillfully began to remove the fish meat.

At this time, everyone in the conference room clearly had different opinions on this attempt to replace ingredients.

Although some people no longer expressed direct objections with their mouths, they still maintained a questioning attitude towards Yu's approach in their hearts.

In their opinion, this should be a detailed process of soup with complex fire control skills.

Substitute ingredients?

After all, you are young and you really dare to think about anything!

How can using fish heads and fish bones instead of fresh fish to make soup taste better than stewed fish?

After drinking the soup, do you just chew the bones?

Why don't you just stew the whole fish, remove all the ingredients, and serve it with clear soup and water? It tastes delicious and you don't have to worry about the taste of the ingredients and side dishes!

Others think Fu Yu's idea is very good, and agree with Fu Yu's operational analysis, thinking that this method of replacing ingredients has certain feasibility.

This lineup is not as simple as whether Yu is familiar with it.

Even among the people who participated in the cooking exchange salon, many expressed doubts about Fu Yu's opinions and ideas.

This is how cooking communication is. When encountering a problem, the main consideration is the feasibility of the solution. As for the person who proposed the idea and his or her own strength, it is just a prerequisite reference for selection, nothing more.

The situation of relying on one's old age and selling one's old self and having a high self-esteem still exists in the food circle.

Lu Zhanlong sat in his seat, his heart lifted unconsciously.

Originally, he just thought that Fu Yu had some ideas on how to improve the cooking operation of this soup. It happened that the discussion at the exchange meeting was at a stalemate, so he could put it forward and let everyone communicate together to help come up with ideas.

Unexpectedly, everyone reacted so strongly to this proposal, which made Lu Zhanlong very nervous for a while.

He felt like he had accidentally tricked Fu Yu.

If after cooking, it was discovered that this idea was not valid, wouldn't Fu Yu be very embarrassed?

And as the initiator, he is so embarrassing!

On the other hand, Fu Yu was standing in front of the kitchen counter in the display area, lowering his head and skillfully removing the fish meat. His whole expression was very calm.

The chef who submitted the application did not hide anything when Fu Yu was cooking. He explained in detail the specific method of cooking the soup, the ingredients and the dosage of seasonings.

Fu Yu found that the chef was actually very insightful when it came to cooking, especially the ratio of ingredients and seasonings.

With accurate reference, Fu Yu's cooking operations became much simpler.

The silver carp head and bones were removed, and Fu Yu carefully removed all the fish's teeth.

This is the soup-making trick he learned from Zhao Meng when he was in Qianlima.

Fish teeth are one of the main sources of fishy smell. If not removed, the stewed soup will be very fishy. This step is a very critical operation.

Fu Yu quickly took care of the fish head, and deliberately removed the big and hard fin on the fish head.

The fins are also very fishy and cannot be eaten, so Fu Yu is used to cutting them off when making soup.

Afterwards, Fu Yu washed the fish head several times until the water became clear. Because fish heads are the easiest place to accumulate dirty water, and if they are not cleaned, the soup will be fishy.

Set the cleaned fish heads aside to dry.

Fu Yu then added a little lard to the pot. Using lard to make fish head soup will be especially delicious.

After the melted lard is cooled to 3% hot, put the fish head in and fry the fish head with low oil temperature so that the fish head will not stick to the pan.

Because there is no need to stir frequently when frying the fish head, Fu Yu directly turned the iron pot to heat the fish head evenly.

In this step, frying the fish head is one of the key steps to make the fish head soup thick and white.

This was also the reason why Fu Yu had a high regard for the chef's cooking skills.

Being able to think of using lard when frying fish heads shows that the chef has rich experience in making soup.

This tip, if you don’t cook for a long time, even if you know this step, it will be difficult to master the amount of lard when actually cooking.

But this chef did a very good job.

When Fu Yu was frying, the chef stood nearby to observe.

He actually planned to help Fu Yu, but found that Fu Yu did a very good job on his own from beginning to end, and he didn't need his help at all.

There was no need to worry about helping the chef, so the chef calmed down and carefully observed Fu Yu's operations.

In fact, one thing he did not reveal was that he had also tried using fish heads and bones instead of fresh fish to make soup.

However, he used grass carp, and the fish soup he stewed at that time did improve the taste of the side dishes, but the taste of the fish soup, to be honest, was a little bit worse.

It's also delicious, but the soup obviously lacks the slightly sticky texture that you get when using whole fresh fish.

At this time, he watched Fu Yu skillfully fry the silver carp heads in the pot, his eyebrows furrowed!

Because he later remembered that silver carp not only has a large head, but is also rich in fat and has enough brains. In this way, whether it is fried or the final soup, it can be better than ordinary fish heads. Simmer longer.

Previously, considering that the meat of grass carp is fresh and tender, it is highly used in the kitchen when cooking dishes. The fish heads and bones are removed for soup, which not only saves ingredients, but also makes it easy to control the taste.

However, now it seems that silver carp is the best choice.

Thinking of this, he observed Fu Yu's cooking operations more carefully, fearing that due to his own problems, he would not pay attention to some key operational details.

Fu Yu waited until the bottom of the silver carp head was fried until golden, then turned it over, still using the method of turning the iron pan to fry.

Then add appropriate amount of boiled soy milk.

This step of operation is a new trick he learned from the chef's cooking just now.

Because this operation seemed very novel, he asked one more question.

The chef was quite generous and explained it truthfully.

It is said that when stewing fish heads, boiling water must be used, and enough water must be added at one time, and no more water should be added in the middle. The soup stewed in this way will not be fishy, ​​and the color of the soup will be very rich.

This point is different from the operations of Qianlima and Fuchengchun.

Both of their restaurants use warm water directly when making fish soup.

I didn’t expect that the difference in water temperature would have such a big impact on the color and taste of the fish soup. Because what was added was boiling soy milk, when it started to stew, Fu Yu directly turned to high heat and kept the pot at a boil.

At this time, Fu Yu began to add various mushrooms to the pot based on his own cooking experience.

He did not add all the mushrooms directly to the pot like the chef, but added them to the pot one by one according to the maturity of the mushrooms.

Within a few minutes, the fish soup in the pot began to turn very white. Fu Yu judged the doneness of the ingredients and adjusted the heat to medium to make the fish soup thicker.

At this time, everyone in the conference room was staring intently at Fu Yu's cooking operations on the big screen.

The soup pot is steaming hot, and through the big screen, you can't actually see clearly how the ingredients are simmering inside.

However, through Fu Yu's step-by-step operation just now, everyone felt inexplicably very safe.

This pot of fish soup, even if it does not achieve the expected effect, is definitely very delicious. At least in terms of controlling the heat, Fu Yu did an impeccable job.

When the mushrooms are almost cooked, Fu Yu puts the cucumber slices in, adds an appropriate amount of salt, and continues to simmer, stewing the aroma of the cucumber into the soup.

Then turn to heat and simmer for a few minutes until the pot of fish soup is ready.

When serving fish soup, Fu Yu took the lead in serving a small bowl alone and handed it to the chef next to him.

Compared with everyone in the conference room, Fu Yu values ​​​​the chef's tasting experience more.

After all, this soup was painstakingly created by the chef, so it will be more meaningful when it comes to taste.

The chef did not expect that Fu Yu would serve him the first bowl of fish soup. Although he was surprised, his impression of Fu Yu improved a lot.

Although Fu Yu proposed to replace the ingredients to better improve the taste of the ingredients for fish soup cooking, in the end it was a denial of the chef's hard-working innovative cooking methods.

No matter how clearly I think about it, I know that no matter what, after the soup is improved, the honor will still belong to me, but I still feel a little uncomfortable in my heart.

The feeling of disappointment that his achievements were not recognized made him have a very average impression of Tao Yu.

But at this time, holding the warm soup bowl, the chef felt obviously feeling better.

The fish soup is very thick in color. Because the fish heads and bones are boiled, there are only some side dishes in the soup.

The chef took a spoon and took a sip of fish soup.

The taste is almost the same as what he cooked before, but the texture is thicker.

Then, he tasted several side dishes one by one.

The mushrooms are cooked very soft. Because of the long stewing time, the special aroma of soy milk and fish bones has been integrated into the mushrooms. When you first taste it, your mouth is filled with a rich and delicious flavor. After chewing, you can slowly taste the flavor of the mushrooms. Unique taste.

It's very delicious, and the fishy smell that originally affected the taste is completely gone.

They were enjoying the food in the kitchen, while everyone in the conference room couldn't sit still.

Everyone stared intently at the chef who was enjoying the fish soup on the big screen.

Because I couldn't communicate and couldn't taste the taste, I could only use the chef's facial expressions as much as possible to judge how the fish soup tasted after changing the cooking method and whether it had been improved.

Through the big screen, you can see that the chef finished the fish soup in the bowl. However, because Fu Yu was facing the kitchen counter and the chef turned sideways when talking to him, everyone could only barely see it. The expression on his face was one of surprise, and then he turned his face and the expression was no longer visible.

Fu Yu, on the other hand, kept smiling gently and carefully poured out all the fish soup. Then he carried it himself and left the exhibition area with the chef.

At this time, everyone in the conference room was already waiting impatiently.

Seeing the sound of voices coming from the door of the conference room, the two people nearest could not help but stand up and go over to meet them.

Fu Yu was seen carrying a casserole full of fish soup, followed by the chef with a pile of bowls and chopsticks, and the staff sent by the Food Association to assist.

Lu Zhanlong and others couldn't wait to taste the fish soup, so they took the initiative to help distribute the soup bowls.

However, He Jie looked at the chef who was busy serving the soup and asked directly: "How does the newly cooked fish soup taste?"

Upon hearing the inquiry, several people nearby also looked at the chef.

Lu Zhanlong, always outspoken, asked, "Has the taste improved?"

After they tasted the fish soup cooked by the chef, the chef was not present during the exchange.

However, even if he didn't hear everyone's comments on the spot and was asked a few questions at this time, the chef knew very well that the fish soup he cooked must have some problems with the taste.

It's just that the problem shouldn't be serious, otherwise I wouldn't have held this exchange meeting specifically to discuss specific cooking improvement methods.

The chef said honestly: "It has indeed improved. The taste of the fish soup itself has not changed, but the taste is richer, and the taste of the basic side dishes has also become very good."

After hearing these words, everyone present was stunned!

After removing the fish meat, only the fish head and fish skeleton are used to make soup. Is it really useful?

Lu Zhanlong's breathing became rapid. He reached out and took a bowl of fish soup. He was not in a hurry to taste it immediately. Instead, he carefully looked at the color of the soup, then picked up the side dishes and looked at the cooking state of the cucumber slices. .

The cucumber slices are very fresh and tender, and the stewing heat is just right.

At this time, everyone else also received the fish soup one after another and began to taste it individually.

He Jie picked up his bowl and felt relieved just looking at the concentration of the soup.

It should be stable!

The first thing he tasted was the mushrooms in the soup, which tasted very delicious.

The mushrooms are filled with the umami flavor of the fish soup, but the taste itself is very light.

The most valuable thing is that the taste of soy milk is mixed with the fish soup and blends in with the aroma of mushrooms. The original fishy smell that always follows you can no longer be tasted at all.

Eat two pieces of mushrooms, drink two sips of fish soup, and finally taste two refreshing cucumber slices. The essence of this bowl of fish soup has been completely cooked.

After He Jie finished tasting the bowl of fish soup, his heart dropped completely.

He put down the soup bowl and said to everyone: "Everyone has tasted the fish soup just now. Let me tell you my opinion first. The fish soup cooked by Xiao Fu was made after improvements. The main ingredients are The silver carp head and fish bones were removed, but the side dishes were not changed.”

"However, just the change of the main ingredients has obviously improved the taste of this soup. And I tasted it carefully just now. The mushrooms in the side dishes taste more delicious. The original fishy smell is almost invisible. I think This is a very good idea for improvement.”

His views were also the thoughts of everyone present after tasting the fish soup. For a while, everyone agreed very much with it. (End of chapter)